Basics: chocolate ganache
This recipe makes 2 types of chocolate ganache depending on how long you let it rest after mixing together. Use for either pouring or piping over cakes and other baked goods.
Tools
Ingredients
Serving
600 g
dark chocolate
300 g
heavy whipping cream
Step by step
Pour the cream into a heavy bottom saucepan and heat to a soft simmer. Pour over the dark chocolate and let sit for 2 minutes.
Mix the chocolate and cream together on stir speed until they are completely combined. This will take about 2 minutes.
This shiny hot mixture is called "pouring ganache" and can be used for flooding cakes and cupcakes or as a chocolate fondue.
To make a more firm ganache: cover the pouring ganache with cling film and let rest a room temperature for at least 4 hours. Transfer to the bowl of a stand mixer fitted with the Wire Whisk and mix for 3 minutes on speed 2 until lighter in color and firm but still pipeable. Cover with cling film and let firm up at room temperature for another 2 hours. Pipe onto cakes and cupcakes.